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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Celia is a nurse in a geriatric ward. She noticed that older persons in her care are having problems sleeping at night. She decided to introduce non-pharmocologic ways of relaxat
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Synthesis of citratefrom acetyl CoA and oxaloacetate: Citrate synthase catalyses this aldol condensation reaction with the release of CoA. There are certain inhibitors to this re
Define Role of Nutrients in Controlling Gene Expression? The role of several nutrients in controlling gene expression, as mentioned earlier, is in infancy, but with advancing b
Kidney Disease The target BP in chronic kidney disease is set at 130/80. This will retard the progression of renal function. The drugs recommended are the ACEI/ARBs. These c
SIMPL E EPITHELIA (UNILAYERED EPITHELIA) - 1 . SIMPLE SQUAMOUS EPITHELIUM (PAVEMENT EPITHELIUM) - It is composed of large flat cells whose edges fit closely toge
Pyramid of Energy - Ecological Pyramids When we wish to compare the functional roles of the trophic levels in an ecosystem, an energy pyramid is probably the most informative.
Q. Show Upsloping ST-Segment? There are few subjects in exercise literature that has generated more controversy than the significance of up sloping ST-segments. The up sloping
Define Precautions for Check the Presence of Rhodamine B? 1. Sample should be clean and dry. 2. Dispose off the paraffin oil carefully, so that it does not contaminate food/
Coo k in g loss and quality Yields and cooking losses of products are important as these determine acceptability and economics of products. Higher cooking losses increase th
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